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(Photo: Melissa Hom/New York Magazine) |
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- Bowery Meat Co.
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9 E. 1st St., nr. Bowery; 212-460-5255
Aside from the fact that you’ll only find it at a steakhouse, there are a number of things that separate this densely flavorful dish from the rest of the lasagna pack. There’s the duck ragù, made from Long Island–duck legs that have been simmered for several happy hours in veal stock. There are the six layers of wafer-thin lasagna sheets, and the cheeses, most notably half a pound of melted caciocavallo. But the clincher, no doubt, is the sautéed maitake mushrooms, which meld beautifully with the richly sweet duck and give the dish a final, subtle gourmet kick.